INGREDIENTS
150 ml Madeira
300 ml beef stock
6-7 tbsp redcurrant jelly
1 tbsp olive oil
8 venison sausages
1 kg potatoes
150 ml double cream
150 ml milk
150g butter
1 tbsp mustard
20g butter
20g plain flour
Salt and freshly ground pepper
METHOD
Pour the Madeira into a saucepan and boil rapidly until reduced by half. Then add the beef stock and redcurrant jelly and stir until the jelly has dissolved. Simmer until thickened slightly and then put to one side.
Cook the sausages until brown making sure not to overdo them as they will go dry owing to so little fat.
Take the potatoes, peel them and cut into chunks. Cook the potatoes in salty water until tender and then mash them. Heat the milk and the cream and add half of the melted butter. Add them to the potatoes until you have a good consistency. Add the mustard to taste.
Reheat the sauce and thicken it by mixing the remainder of the butter with the flour and gradually mixing into the sauce. Heat until thickened slightly.
Serve with potatoes, a green vegetable and the sauce.
